with roasted fingerling potatoes and green chili aioli
Prep & Cook Time:25-35 min.
Cook Within:6 days
A note about serious food allergies
We personally live by the old Julia Child quote, “with enough butter, anything is good.” Well, this scrumptious and juicy steak was good to begin with, but with the Cajun-seasoned butter being melted on top, the scrumptious gets upped to divine. Tasty fingerling potatoes and fresh spinach round out the meal, combing for an easy-to-make weeknight meal that's way better than just merely “good.”
USDA Choice New York Strip Steak (Serves 2)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Roast the Potatoes
Halve potatoes. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Massage oil and salt into potatoes.
Spread into a single layer and roast in hot oven until tender and golden, 18-20 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Peel and mince shallot.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
If using NY strip steak, pat dry and season same amount.
Make the Creole Butter
Combine softened butter and Cajun seasoning in a mixing bowl. Set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner.
If using NY strip steak, use a medium oven-safe non-stick pan and add 2 tsp. olive oil and steak to hot pan. Sear until browned, 2-3 minutes per side. Then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Cook Spinach and Finish Dish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot to hot pan and stir until aromatic, 30-60 seconds.
Add spinach and stir occasionally until wilted, 1-2 minutes.
Remove from burner.
If using NY strip steak, halve to serve.
Plate dish as pictured on front of card, topping potatoes with green chili aioli (to taste) and placing butter on steaks. Bon appétit!
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